Weekly Trade Information-209

Rising Demand for Stabilizing and Suspending Systems in Plant-Based Beverages Drives Segmented Gellan Gum Applications

As plant-based beverages and other functional drinks continue to diversify, formulations face higher requirements for particle suspension, system stability and texture control. Characterized by low dosage, high suspension efficiency and excellent acid and thermal stability, gellan gum is widely used in plant milks, fruit juices, nutritional drinks and more. Recent stabilizer solutions in the market have also placed greater emphasis on the uniform suspension of proteins, minerals and other insoluble components within plant-based beverages.

(Source: Ingredients Network)

Approval of Human Milk Oligosaccharides to Expand Formula Options for Infant Formulas and Health Supplements in China

The China National Center for Food Safety Risk Assessment released an announcement this week. Seven new varieties of food additives and nutritional fortifiers have passed technical review and entered public consultation. Among them are two human milk oligosaccharide nutritional fortifiers: 3-fucosyllactose and sodium 6'-sialyllactose. The approval also expands the application scope of curdlan and sanzan gum, and supplements specification standards for fermented lycopene and vanillin.

These ingredients can be used in infant milk powder, dietary supplements and functional foods. Industry insiders state that the approval of human milk oligosaccharides will enrich domestic formula options for infant formulas and health supplements and boost the industrialization of domestic functional ingredients. Relevant enterprises may submit comments by October 10

(Source: Foodmate)

Sugar Reduction Demand Continues to Drive Sweetener Innovation, Erythritol Remains a Key Option for Food and Beverage Formulations

As consumers voluntarily cut down sugar intake, domestic food and beverage manufacturers keep focusing on formula optimization for low-sugar and sugar-free products. Featuring low calorie and good bulk properties, erythritol can be applied in beverages, dairy products, baked goods, confectionery and many other sectors. It can also be blended with high-intensity sweeteners such as stevia to improve sweetness and mouthfeel. Current sweetener innovation is gradually shifting from simple sugar replacement to blended systems, to better strike a balance among sweetness, flavour and texture.

(Source: Food Ingredients First)

High-protein Foods Keep Growing, Plant Protein Applications Expand from Nutritional Supplements to Everyday Foods

Interest in high-protein products remains rising in the global food and beverage market. According to Innova Market Insights, new food and beverage launches featuring protein formulations or "high protein" claims registered an average annual growth rate of approximately 6% between 2021 and 2026. Pea protein and isolated soy protein stand out as key plant protein sources.

Meanwhile, the industry is placing greater emphasis on the solubility, flavor, mouthfeel and formulation compatibility of plant proteins. This drives their expansion beyond traditional nutritional powders into beverages, dairy alternatives and a wider range of food applications

(Source: Innova Market Insights / Food Ingredients First)

Dual Mainstream: Precision Nutrition and Clean Label

Industry insights this week reveal that the health supplement and food ingredient sectors are rapidly shifting toward the dual mainstream of precision nutrition and clean label. Consumers no longer focus merely on high dosage; instead, they prioritize raw material traceability, streamlined formulations and evidence-backed efficacy. Artificial colorants, synthetic preservatives and other additives are gradually being replaced by fermented natural ingredients.

Upstream raw material manufacturers are increasing investment in synthetic biology and biofermentation technologies. Postbiotics, human milk oligosaccharides and plant-derived antioxidant ingredients have become popular formulation options. Meanwhile, exporters are adapting to domestic and international regulations by cutting unnecessary excipients and shortening ingredient lists, balancing product stability and compliance. Clean-label transformation has become a long-term competitive advantage for both ingredient suppliers and brands.

(Source: NutraIngredients-China)